The Republican journal., 1887-09-29
Approved Ways of Cooking and Ssrv-
ing Tomatoes,


ing Tomatoes.
Anna Barrow> in Springfield Republican,
The earliest home of the tomato is supposed
to have been South America. 1t has been
known for more than 200 years, though only
for the last haif-century has it been in general
use. Formerly it was known as the love apple
Italy and France have found its value as a
flavor but nowhere is it used in so manv WAYS
as in this country. There are many varieties
suited 10 different uses. The best for the
table is Il medum-siZcd smooth solid red
tomato. Some that are fair on the outside are
almc>t hollow. and have little substance. The
small yellow and plum varieties are desirable
for preserves and certain pickles.
RAW ANp sIEwED.
To scrN" raw. tomatoes should be perfectly
ripe but rot soft. 1t is sometimes urged as
reason for serving with the skins on that favor
is lost 10y scHldn@. but If carefully done any
slight loss of tlaVor is more than made up by
the absence of skin. The easiest way to >ca'd
tomatoes u to put them in wire basket and
plunge in boiling mol simply hot water. for two
minutes. drain quickly and peel. If scalicl
but >h"it time before they are to hc served.
pour very cold water over them before pcciu4.
that will rlill thcn ;'ll'l not interfere With ease
in pcclin~. They should ALWAYS he cold when
served raW, so it is desirable o put on lee for
While after p1eiing. II of good shape and
Uniform szc, leave them whole; ii not. cut in
hat-inch slices. They may he served with
lettuce. cncumbcrs. onions thinN sliced. or
salad dressing. A border of parsley or fine
lettuce leaves around the fiat dish in which the
tomatoes are served is an attractive garuish;
bits Of Ice among the slices keep them cold.
II ~ safer. however. to serve the mayonnaSc
dressing separately that all tastes may be suited.
SOME people eat tomatoes with sugar and cream.
The full flavor is best obtained by simply add
ii@ salt.
Stcwirg j. perhaps tiir most common way of
cooking D.nlorS. and is easily done bv rrinol-
iii@ The skins and any hard green places. cutting
III pieces and cooking slowly for 30 minutes or
lnl@tr: tlir favor is improved hy long. gentle
>imm' in-. In ih- form they may be canned
for fUlurr u~r, but need longer cooking To in
sure kct,ii4. Many hou>ckccpcr> have given
III '.:ui!ipg fnr their own u>c. siilcu canned
t"in1lon- are In he inarke, nj low rates. and
are doubtless cheaper for those who would
have 10 hay the fruit To can But those who
haze An ahlltlalire iii their sar'leu> can pre-
pare 4 winters supply easily. Cook th. fruit
already peeled and Train thoroughly. removing
all scum dat rises and seal perfectly alright.
and the result viii be Successful 10 serve.
-teWcd on canned tomatoes may be enhicssly
varied by >casonin--thc addition Of sugar.
butter. hrcad-rrulnh>. ttc. The pulp aud iilite
of >trWth tomato can be separated from the
seeds hN >tiai!ln- ana then used AS folnia-
ti"i iui -ruiI> ald gla|it
TOMATO soup AND SAUCE.
One excellent >oup-which, lay the way, can
fc prepared IT short notice. is The tomato
oyster or mock hisquo soup. consisting of a
combination of milk and strained tomato in
such proportion n, liked and carefully Favored
with >ilt. pepper. onion. etc This j: good
proportion: One quart can of tomato, heated
ana SiTaiirh. thEoc Flni> Of milk. s'alded. OF"
tablespoonful Of corn starch or flour. mixed
smoothly with little cold milk and added to
the rest when hot. or cooked with the butter
and added later. Or the soup may he thickcncd
with bread CT cracker crumbs. Just before
serving add one even tea-spoonful soda to the
tomato or it will cur,lic the mk-pour into the
milk, ads! onc tablespoonful butter and season
With SAT- ami pepper; if less tomato is used
the soup will be even more delicate. 4 slice
of onion and spri- Of parsley can be cooked
with the tomato before strainng. il the flavor
is liked. Another tomato soup is made by add
ing To strained tomato an equal quantity of
water. thickcneL with -four and butter cooked
together and just before serving stir in 4 little
iilic chopped parsley. Onions, whole cloves,
aHspicc. etc. may f,c cooked with the tomato
before strainn@ to llayor the soup, but the re-
suit should he a mingled flavor rather than too
strong ut ANY one. Tomato l1ay also be added
10 any soup made from meat and improves
both flavor and color. G.aNeS. too. can he
varied tN spoonful OrtWo of strained tomato.
sCALLorED TOMATOES.
toes are Usually preferred to those cooked in
any other way. The soldier part of Il can may
be used, tte liquid strained off for favorin9
other dishes. hut raw tomatoes sliced are pre-
fcrfed Butter deep plate or pudding dish
and sprinkle with dry crumbs. put in a laycr
of sliced tomatoes sprnkled with crumbs, sea-
son each layer with salt and pepper and com
tnue till the dish is full and covered with but
| tered crumbs. 1t is We'll TO have all the crumbs
used prepared by mixing in the proportion of
.fl1. f
melted butter. Bake slowly about an hour:
cover at first. then let the top brown, serve hot.
he quantity of crumbs and seasoning can be
varied to suit The taste.
BAKED OR STUFFED TOMATOES.
Cut Il slice from the stem end of smooth. firm
tomatoes. take ont the centre of soft pulp mix
with >iulling of bread crumbs seasoned with
oaion OF summer >Nory. salt and pepper or
sweet corn cut from the cob. or chopped meat.
Fill the tomatoes again, cover and bake in
b!lttercti pan :. half hour or till soft. The top
may bc Srrinkled with crumbs.
TOMATOES BRoILED.
Hroi!cl tomatoes are suitable to serve with
steak or chops. The following is taken from
Miss Cor>on'> new book: Choose large, firm
tomatoes. wash them in cold water, and wipe
dry; have ready IA double wire mridiron well
huttcrch. a plate containing four tablcSpoonfuls
of -four seasoned highly with salt and pepper
and tWo tahle-spoonful> of butter melted by Il
gentle heat; see that the fire is very hot and
Gear; eat the tomatoes half an inch thick. dip
the slices first in melted butter. then in flour.
lay them between the bars of the grlron and
brown on both sides; serve a> done on hot
dish. putin" 81 bit OF butter on each slice.
\ tomato salirc suitable to use with macaroni
or TO serve with chops CATER the custom of
Pirkwick) is made by cooking one tablespoon
tnl of butter and flour together and gradually
addin" Il pint of strained tomato already sea
soncd. cooking in it slice Of onion, blade of
mace, one >prig Of parsley, cloves and pepper
corn
Chopped pickle can he made without cooking
by mixing one cup of fine salt with half peek
OF green Tomatoes and one large onion chopped
together. Let the mixture stand over night.
drain thoroughly. add vinegar enough to cover
a.d such spice as liked. 1t will be ready for
Us" III Il week. and will keep months if moi put
on the table.
III" small. yellow tomatoes may be preserved
like pl,nh>: slices of lemon or ginger root
cooked with them give a pleasant flavor. After
cooking il: "a thick syrup till clear. the tomatoes
may he spread on plates sprinked with dry
SUGAR and put III the sun to dry. When crys-
| taiZed they should be put in a dry place.
These tomato figs and well deserve their
Halnc.
~